Christmas Crack Date Bark (Refined Sugar-Free, Gluten-Free, Dairy-Free)
If you like the viral date bark, you’re gonna LOOOOVE this healthier Christmas crack Date Bark! Gooey dates, buttery coconut sugar toffee, and rich chocolate, finished with crunchy pretzels and almond flour crackers. Quick, festive, and perfect for gifting or holiday cookie trays.
Equipment
- 1 Rolling Pin or Glass with wide bottom to flatten dates
- 1 Baking Sheet 8x8 or 9x9
- 1 Parchment Paper
Ingredients
Date Base
- 12 –16 organic Medjool dates pitted
Coconut Sugar Toffee Layer
- ⅓ cup coconut sugar
- ⅓ cup butter grass-fed or vegan
Chocolate Layer
- ¾ cup chocolate I used 2 85g Lily's sugar-free milk chocolate style bars
- 1 tsp coconut oil
- Flaky sea salt for topping
Crunch Toppings
- Crushed gluten-free pretzels
- Crushed almond flour crackers
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C) and line an 8x8 or 9x9 baking tray with parchment paper.
Step 2: Prep the Dates
- Slice each Medjool date open, remove the pits, and press them flat on the parchment-lined 8x8 or 9x9 baking tray. Cover with another piece of parchment paper and use a rolling pin or the bottom of a glass to flatten them evenly. They will fall apart a bit when you peel the top parchment layer off, but just use your hands to stick them back together. You want them side by side or slightly overlapping.
Step 3: Make the Toffee
- In a small saucepan, heat the coconut sugar and butter over medium heat. Stir constantly until the sugar melts and the mixture starts to bubble, about 2–3 minutes. Remove from heat.
Step 4: Pour the Toffee and Bake
- Pour the toffee evenly over the flattened date layer and spread using a spatula. It will be sticky. Don't worry if it doesn't completely cover each date, it will spread in the oven. Bake for 6 minutes, or until the toffee is bubbling.
Step 5: Add the Chocolate Layer
- Melt the chocolate and coconut oil together in 20 second increments in the microwave until smooth, or use the double boiler method, then pour over the baked date layer to cover.NOTE: I found with the Lily's milk chocolate-style chocolate, it started to thicken a little when overheated so be very careful not to overheat if you are using the same chocolate. If you do slightly overheat, add additional coconut oil, a teaspoon at a time, until it is smooth again.
Step 6: Add Toppings
- Before the chocolate sets, sprinkle with flaky sea salt, crushed pretzels, and almond flour crackers.
Step 7: Chill
- Refrigerate for 1–2 hours, or until the chocolate has hardened. Peel off the parchment and break into pieces.
Store in the fridge for up to 1 week or in the freezer for up to 3 months.Freezing Tip: Wrap the date bark tightly in parchment paper, then place it in an airtight container or freezer bag. It keeps perfectly in the freezer for up to 3 months. To serve, just let it thaw at room temperature for 10–15 minutes — no need to microwave!
Video
Notes
Storage
Store in the fridge for up to 1 week or in the freezer for up to 3 months. Freezing Tip: Wrap the date bark tightly in parchment paper, then place it in an airtight container or freezer bag. It keeps perfectly in the freezer for up to 3 months. To serve, just let it thaw at room temperature for 10–15 minutes — no need to microwave!Estimated Macros per Piece (Based on 12 pieces):
- Calories: 160 kcal
- Protein: 2 g
- Carbs: 18 g
- Fiber: 2 g
- Sugar: 3–4 g
- Fat: 9 g
- Saturated Fat: 4 g